Weight Watchers Pumpkin Muffins

Weight Watchers Pumpkin Muffins
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I love the flavor of pumpkin, and I really like that it is so good for you – those two things don’t always go hand in hand.

Pumpkin has fiber, antioxidants, beta carotene, iron, Vitamins A,C,K, and E. It makes for a great ingredient in many recipes, and it also keeps goodies moist instead of dry like many “healthy” recipes.  These Weight Watchers Pumpkin Muffins come in at right about 4 points.

Weight Watchers Pumpkin Muffins:

Weight Watchers Pumpkin Muffins Ingredients

Ingredients:

1 cup canned Pumpkin
1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup applesauce
2/3 cup brown sugar
2/3 cup skim or 2% milk
1 tsp. Pumpkin pie spice
1 tsp. Cinnamon
1 Tsp. Baking Soda
½ tsp. Salt
2 eggs

Directions:

  1. Preheat oven to 400°.
  2. Line muffin tin with cupcake wrappers.
  3. Beat applesauce, brown sugar, milk and eggs in a medium bowl until well combined.
  4. In a separate bowl stir together; flours, cinnamon, baking soda, and salt.
  5. Add flour mixture to wet ingredients a little at a time until fully incorporated.
  6. Fill wrappers 2/3 of the way full.
  7. Bake for 20-23 minutes, or until a toothpick comes out clean when poked in the center.

Weight Watchers Pumpkin Muffins
 
Ingredients
  • 1 cup canned Pumpkin
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ⅔ cup applesauce
  • ⅔ cup brown sugar
  • ⅔ cup skim or 2% milk
  • 1 tsp. Pumpkin pie spice
  • 1 tsp. Cinnamon
  • 1 Tsp. Baking Soda
  • ½ tsp. Salt
  • 2 eggs
Instructions
  1. Preheat oven to 400°.
  2. Line muffin tin with cupcake wrappers.
  3. Beat applesauce, brown sugar, milk and eggs in a medium bowl until well combined.
  4. In a separate bowl stir together; flours, cinnamon, baking soda, and salt.
  5. Add flour mixture to wet ingredients a little at a time until fully incorporated.
  6. Fill wrappers ⅔ of the way full.
  7. Bake for 20-23 minutes, or until a toothpick comes out clean when poked in the center.

 

These muffins also freeze well, so they are great for double and triple batches.   Toss into zippered freezer bags for grab and go breakfast or snacks.

Share your thoughts on these Weight Watchers Pumpkin Muffins.

Looking for more weight watchers recipes? Try this Weight Watchers Banana Bread Recipe or purchase Weight Watchers 50th Anniversary Cookbook: 280 Delicious Recipes for Every Meal.

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Pumpkin Cake Recipe {Mini Pumpkin Bundt Cakes}

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes will make a great addition to any meal.  Watch for sales on canned pumpkin to make this dessert budget friendly.  You will likely have the other ingredients already on hand.

Now, get started on this tasty Pumpkin Cake Recipe,  it’s EASY!

Ingredients:

1 cup canned pumpkin (or fresh pumpkin puree)
1 cup all-purpose flour
1/4 cup whole wheat flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs
1/2 cup butter, melted
1/4 cup applesauce
1/2 cup sour cream
1/2 teaspoon vanilla extract

Confectioners’ sugar for dusting

Directions:

  1. Preheat the oven to 350-degrees and use a cooking spray to prepare your mini bundt cake pans.
  2. In a large mixing bowl, whisk together the flours, sugar, baking powder and soda, salt and pumpkin pie spice.
  3. In another bowl, beat the eggs, vanilla extract, cooled melted butter and apple sauce. Stir in the sour cream and the pumpkin puree.
  4. Fold in the dry ingredients until just combined – do not overmix.
  5. Pour the batter into the prepared pan and bake for 18-22 minutes until a toothpick tester comes out clean. Let the cakes rest 5 minutes, before turning them out onto a wire rack. Repeat with the remaining batter (depending on the size of your pan).
  6. Once cooled, use a flour sifter to dust the tops of the cakes with confectioners’ sugar.

Now, try not to eat all of these mini pumpkins cakes by yourself!

You may also like my Easy Pumpkin Cupcakes with Cream Cheese Frosting!

Mini Pumpkin Bundt Cakes 1

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Pumpkin Gingerbread Trifle {Perfect for Holiday Entertaining}

Pumpkin Gingerbread Trifle

This Pumpkin Gingerbread Trifle is perfect for holiday entertaining. It’s a delicious holiday dessert that is simple to make, and beautiful to present to guests or even your family.

Layered with sweet, light pumpkin cream and spicy gingerbread, this dessert will be a hit and is a wonderful alternative to plain old pie. For individual servings this is beautiful in a wine glass, and equally pretty in a mason jar. Make it in a large glass bowl for a self serve dessert.

Customize it a bit to make it your own by layering in a chocolate drizzle instead of caramel. You could also whip instant coffee granules into your cool whip for a delicious coffee flavored topping.

Pumpkin Gingerbread Trifle

Ingredients:

1-12 oz. container of cool whip
1 -30 oz. can of pumpkin puree
½ batch of this Soft Gingerbread Cookie Recipe, cubed
1 cup powdered sugar
2-4 Tbsp. caramel

Pumpkin Gingerbread Trifle 1

Directions

  1. In a large mixing bowl whisk; cool whip, pureed pumpkin, and powdered sugar until
  2. Bake gingerbread using THIS Soft Gingerbread Cookie Recipe, cut in half.
  3. Instead of cutting out shapes with cookie cutters – roll flat and bake like a large rectangle cookie, cool, and cut into 1×1 squares with a knife. OR. like me, you may have some gingerbread men left over already.  This is a perfect way to use up broken or leftover men.  Just crumble into small pieces.
  4. Layer pumpkin mixture, a drizzle of caramel, and gingerbread. Repeat. Top with plain cool whip.

Makes 8-10 small servings of Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle Recipe

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

You might also like:

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Easy Pumpkin Cupcakes with Cream Cheese Frosting

Easy Pumpkin Cupcakes with Cream Cheese Frosting

Get in the Fall spirit with these Easy Pumpkin Cupcakes.  These would be great for a Fall party at school!

Cupcakes:

1 package (18.25 oz.) spice cake mix
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 cup of mini chocolate chips (optional)

Frosting:

8oz package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground Cinnamon
few drops orange food coloring

Cupcakes:

  1. Preheat oven to 350F. Line 24 muffin cups. Set aside. *Check out these cute Fall Leave Bake Cups.
  2. Blend together cake mix, pumpkin, eggs, oil, and water, with electric mixer. Beat on medium speed for about 2 minutes. Stir in chocolate chips if desired.  Pour batter into prepared muffin cups, and bake for about 20 minutes or until a toothpick inserted comes out clean.
  3. Allow cupcakes to cool completely before frosting.

Frosting:

  1. Beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon and beat until smooth. Add a few drops orange food coloring (optional).
  2. I used Wilton’s 1M frosting tip to get the look in the photo above.

If you prefer, you can try this Whipped Cream Cheese Frosting recipe instead

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